Servings: 8-12 You’ll need: 1-2 lbs. chicken, precooked leftover and cut up (I used my Perfect Slow Cooker Chicken, debone it and use only what I need*) 12 oz. wide egg noodles (cooked according to package directions, drain and set aside) 3 Tbsp. olive oil 1/2 large onion, finely chopped 1 Tbsp. garlic, minced 3-4 celery stocks, diced small 3-4 carrots, diced 24 oz. low sodium chicken broth 1-2 cups water 1 Tbsp. parsley flakes Salt and Pepper to desired taste In a large Dutch oven or stock pan add olive oil and heat to med.-high. Add diced onion and stir until translucent. Add the minced garlic and stir, add carrots and celery. Continue to stir for about 5-10 minutes. Slowly add and stir in the low sodium chicken broth, parsley flakes and cut up chicken. Set heat to med.-low, cover and cook vegetables and chicken simmering for about 20-30 minutes. Stir in the precooked wide egg noodles and add 1-2 cups of hot water and salt and pepper to desired taste. Serve with crackers or hard rolls. *Karen’s Note: It works best if you use either dark chicken meat or mostly dark meat with maybe half as much white meat. Also, if you make this recipe immediately after cooking a slow cooker chicken you can make chicken broth using the skin and bones leftover and add 3 cups of hot water, salt and pepper and simmer on low in a covered pot for about one hour prior to making this soup. However, it would be low in fat or sodium.
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Servings: 3-4 You’ll need: 3-4 boneless, skinless chicken breasts, still frozen 1 12 oz. can beer, room temperature 7-8 peppercorns 3 whole cloves 2 bay leaves 16 oz. salted water, enough to cover the breasts Olive or canola oil Mix all the above ingredients to make the beer brine in a large bowl, enough to hold 32 ounces. Place the still frozen chicken breasts in bowl. Set covered bowl in the fridge overnight to brine. The chicken breasts will fully thaw and brine overnight. Sprinkle both sides of each thawed and beer brine chicken breasts with your favorite rub and set outdoor grill at 300 degrees. Scrape grill grate and wipe with olive or canola oil. Grill breasts, until largest breast is pierced in the middle with a knife and is no longer pink. These grilled chicken breasts will be so moist and delicious! Karen’s Note: Serve immediately with your favorite side dishes or chill in refrigerator for at least 3-4 hours. After chilled slice breasts into halves lengthwise and then dice or cut into strips. They are great to serve cold on top of your favorite salad, with cold pasta or wrapped up in a low fat tortilla. In the cooler fall and spring months I also make Chicken Tortilla, Noodle or Rice Soups that are great with this grilled chicken breast meat! Also, my beer brine to thaw frozen chicken breasts was an accidental quick attempt to get our always frozen chicken thawed and ready to place on the grill. We are always told to thaw chicken in refrigerator or microwave, but the fridge always takes too long and the microwave always starts to cook the meat too soon. Enjoy my wonderful beer brine frozen-grilled chicken breasts recipe for your next outdoor grilling! ~ Karen Servings: 4 You’ll need: 2 cups precooked white or brown rice 1 14.5 oz. can low fat reduced sodium chicken broth 1 10 3/4 oz. can low fat reduced sodium cream of chicken soup 2/3 cup frozen peas* 2/3 cup frozen corn* 1 large can chicken breast meat 2 Tbsp. parsley 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. poultry seasoning 4 tsp. ground black pepper In a medium pan heat chicken broth on medium/high heat. Stir in frozen vegetables, cover and reduce heat to low. Cook for 5 minutes, while covered. Stir in cooked rice, chicken and cream of chicken soup. Stir in all seasonings, except ground black pepper. Set heat back to medium and stir continually until completely mixed and at a creamy consistency. Stir in ground black pepper and serve. Karen’s Note:You can substitute 1-1/3 cups of frozen mixed vegetables or any blanched or steamed vegetable of your choice, but make sure it is smaller than bite size and do not over-cook. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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